Spaghetti with rocket and tomato sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 400 | grams | Spaghetti or tagliatelle; (400 to 450) |
| Salt | ||
| 60 | grams | Rocket; tougher stems (60 |
| To 85) | ||
| ; removed and leaves | ||
| ; roughly chopped | ||
| A little olive oil | ||
| Freshly grated Parmesan cheese; to serve | ||
| 2 | larges | Spri thyme |
| 1 | Bay leaf | |
| 1 | Sprig rosemary | |
| 1 | 700 gram jar Sugo Casa; or other | |
| ; semi-pureed, plain | ||
| ; tomato sauce or | ||
| ; passata | ||
| 2 | Garlic cloves; crushed | |
| 2 | tablespoons | Olive oil |
| 1 | teaspoon | Sugar; (1 to 2) |
| Salt and pepper | ||
Directions
FOR THE TOMATO SAUCE
1 For the Sauce: Tie the herbs in a bundle with string and put into a pan with the remaining ingredients. Bring to the boil and simmer gently for 25-30 minutes, stirring occasionally. Taste, adjust the seasoning and reheat when needed.
2 Cook the pasta in boiling salted water until al dente. Drain thoroughly, toss with olive oil to lubricate and pile into a hot serving bowl.
3 Quickly ladle over some of the hot tomato sauce, scatter over the rocket and serve straight away, tossing everything together at the table. Pass around a bowl of freshly grated Parmesan to sprinkle over the pasta.
Converted by MC_Buster.
Recipe by: Sophie Grigson
Converted by MM_Buster v2.0l.